Future of Nutrition SummitPre-event Summit - Monday 02 December,

Hotel Novotel Paris Roissy CDG Convention, Paris

A snapshot of the food and nutrition industry in 5+ years’ time

Programme is subject to change

08:30 Registration and refreshments

09:00 Welcome address by Angelique Cachia, Head of Content, Fi Global

Open innovation: Reshaping the food systems of tomorrow Session Moderator: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health, TNO

09:15 Title: Get ready to sail the winds of disruption Speaker: Albert Meige, CEO, Presans

09:45 Title: Radical innovation in multinationals Speaker: Manuela Borella, VP Danone Innovation Accelerator, Danone

10:05 Title: Collaborations with academic institutes: an important tool for innovation Speaker: Dr. Kavita Karnik, VP Global Nutrition and Open Innovation, Tate and Lyle

10:25 Title: Startup-powered disruptive innovation Speaker: Jeremy Basset, CEO, CO: CUBED Limited

10:45 Morning Refreshments

Meet the innovation game-changers

11:20 Case study 1: Better Juice – Winner of the Most Innovative Technology or Service Supporting F&B Award at the Startup Innovation Challenge 2018 Speaker: Eran Blachinsky, CEO, Better Juice

11:40 Case study 2: GNUbiotics Sciences SA – Winner of the Most Innovative Healthy Food or Beverage Ingredient Award at the Startup Innovation Challenge 2018

Speaker: Jean Philippe Kunz, CEO, GNUbiotics Sciences SA

12:00 Case study 3: Amai Proteins Ltd. Speaker: Ilan Samish, PhD Founder & CEO, Amai Proteins Ltd.

12:20 Panel discussion: Innovating the food system: how are companies embracing the faster pace of change in the food system? What’s working? What’s not? What’s next?

Chair: Nard Clabbers, TNO Panellists: Kavita Karnik (Tate and Lyle), Manuela Borella (Danone), Maarten Ooms (Rabobank), Jeremy Basset, (CO:CUBED Limited)

13:00 – 14:00 Lunch and Networking Knowledge Partners

Monday 2 Dec Future of Nutrition Summit

Paris, France

Future of Nutrition SummitPre-event Summit - Monday 02 December,

Hotel Novotel Paris Roissy CDG Convention, Paris

A snapshot of the food and nutrition industry in 5+ years’ time

Programme is subject to change

14:00 - 17:15 Afternoon Sessions

Knowledge Partners

16:45 Panel discussion: Feeding future generations Chair: Kevin Camphuis, Co-Founder, Shakeup Factory Panellists: TBC

17:15 - 19:00 Networking Drinks

Sustainable foods systems Conference Room A

Session Moderator: Anne Mullen, Chief Editor, Nature Food

14:00 Title: Sustainability from farm to fork: the business case for the sustainable manufacturing of innovative products

Speaker: Heather Daniell, Founder, Satisfied Snacks

14:30 Title: Towards sustainable ingredients for meat analogue applications

Speaker: Atze Van der Goot, Professor of Protein Structuring and Sustainability, Wageningen University

15:00 Title: In search of a circular economy: novel protein sources for tackling food system challenges

Speaker: Prof. Dr. Alexandre Mathys, Assistant Professor in Sustainable Food Processing, ETH Zurich

15:30 Afternoon Refreshments

16:00 Title: Future perspective on circularity in Food: upcycling waste streams

Speaker: Sanne Stroosnijder, Business Development Manager, Wageningen Food & Biobased Research

New food technologiesConference Room B

Session Moderator: Ewa Hudson, Director of Insights, Lumina Intelligence, part of William Reed

14:00 Title: TBC Speaker: TBC

14:30 Title: High tech food technologies to steer the future of food and beverage Speaker: René Floris, Division Manager

Food, NIZO

15:00 Title: CRISPR-cas: The capacity of modern-day plant breeders to improve the nutritional quality of crops

Speaker: Dr. Dennis Eriksson, Researcher, Swedish University of Agriculture Sciences

15:30 Afternoon Refreshments

16:00 Title: Food innovation begins with breakfast Speaker: Udi Lazimy, Global Sourcing and

Sustainability Director, JUST

Monday 2 Dec Future of Nutrition Summit

Paris, France

Fi Conference, Discovery Theatre, Hall 7Day 1 Tuesday 03 December

Tackling current challenges and identifying immediate opportunities for the F&B industry

Programme is subject to change

Tuesday 3 - Wednesday 4 Dec Fi Conference & Master Classes

Paris, France

The Fi Conference focuses on four key themes which are marked as per below:

Healthy & Functional Plant-derived Ingredients

Clean Label Reduction & Reformulation

10:30 Title: What’s next for sugar reduction in Europe? Speaker: Emma Schofield, Senior Analyst – Global Food Science, Mintel

11:00 Company case study by Ingredion: What influences consumers to buy into the clean label megatrend? Speaker: Constantin Drapatz, Senior Marketing Manager Clean & Simple Food Ingredients EMEA, Ingredion

11:30 Title: Is it safe? Regulatory clearance of innovative foods and ingredients Speaker: Christiaan Kalk, Founder, Life science-based innovations (LSBI)

12:00 Company case study by Rousselot: Collagen peptides: a one-stop ingredient for a healthy and balanced life

Speaker: Dr. Sara De Pelsmaeker, Product and Business Development Manager, Rousselot

12:30 Title: Microbiome diversity through the life stages Speaker: Ewa Hudson, Director of Insights, Lumina Intelligence

13:00 Title: Dietary modulation of the gut microbiota to maintain or improve health Speaker: Prof. Dr. Koen Venema, Head Nutritional Sciences, Maastricht University

13:30 Networking Break

14:15 Title: Reformulating new free-from products and the importance of food structure Speaker: Dr. Mark Auty, Research Principal, Food Microstructure, RSSL

14:45 Title: Creating a JUST food system: cutting-edge discoveries in sustainable food Speaker: Udi Lazimy, Senior Sourcing and Sustainability Director, JUST

15:15 Company case study: TBC Speaker: TBC

15:45 Title: New developments for plant derived protein ingredients Speaker: Prof. Dr. Ir. Fred van de Velde, Principal Scientist Protein Functionality, NIZO

16:15 Title: Plant-based: how to connect to the blossoming opportunities Speaker: Julian Mellentin, Director, New Nutrition Business

16:45 Company case study by Top Health Speaker: TBC

17:15 End of Conference Day 1

Refreshments will be served throughout the day

Gold Partners

Silver Partner

Dairy Master Class, 14:15 - 16:45Conference Room 613, Hall 6

14:15 Title: Focus on protein Speaker: Caroline Roux, Global Food & Drink Analyst, Mintel

14:45 Title: Health benefits of dairy ingredients across key life stages Speaker: Prof. Ian Givens, Director of the Institute for Food, Nutrition and Health, University of Reading

15:15 Title: Dairy trade developments and outlook Speaker: Jukka Likitalo, Secretary General, European Association of Dairy Trade(Eucolait)

15:45 Title: Understanding dairy components and their interactions: key to successful development of dairy products Speaker: Jovian Bunawan, Project Manager, NIZO

16:15 Title: TBC Speaker: TBC

Programme is subject to change

Master Class Partners

Master Classes, Conference Room 613, Hall 6Day 1 Tuesday 03 December

Bread & Bakery Master Class, 10:30 - 13:00Conference Room 613, Hall 6

10:30 Title: How health and nutrition trends are impacting the bakery category - and how to turn them to your advantage

Speaker: Julian Mellentin, Director, New Nutrition Business

11:00 Title: Plant-based clean label ingredient solutions for the bakery industry Speaker: Tiia Morsky, Ingredients Research Team Leader, Campden BRI

11:30 Title: TBC Speaker: TBC

12:00 Title: Latest ingredient innovations for improving nutritional quality and freshness of bakery products Speaker: Clara Talens, Senior Researcher, AZTI

12:30 Title: TBC Speaker: TBC

13:00 Networking Break

16:45 End of Master Classes Day 1

Refreshments will be served throughout the day

Tuesday 3 - Wednesday 4 Dec Fi Conference & Master Classes

Paris, France

Fi Conference, Discovery Theatre, Hall 7Day 2 Wednesday 04 December

Tackling current challenges and identifying immediate opportunities for the F&B industry

Programme is subject to change

The Fi Conference focuses on four key themes which are marked as per below:

Healthy & Functional Plant-derived Ingredients

Clean Label Reduction & Reformulation

Refreshments will be served throughout the day

10:30 Title: Clean label & the European consumer: how shoppers think about clean label & better-for-you foods Speaker: Amishi Takalkar, CEO, NAILBITER

11:00 Company case study by CPKelco: Creating clean label functionality with a natural combination of soluble and insoluble dietary fibers

Speaker: Heidi Munck Graversen, Lead Project Manager, Growth & Innovation, CP Kelco

11:30 Title: Hybrid ingredients with high functionality Speaker: Dr. Emilia Nordlund, Research Team Leader, VTT Food Solutions

12:00 Company case study by Canadian Embassy: Plant-Based Protein Opportunities for Canadian Crops Speaker: Kelley Fitzpatrick, President, NutriScience Solutions

12:30 Title: Better Juice - naturally reducing sugar from 100% fruit juices Speaker: Eran Blachinsky, CEO, Better Juice

13:00 Title: Challenges and solutions for effective salt reduction - an update Speaker: Kathy Groves, Consultant, RSSL

13:30 Networking Break

14:15 Title: Cutting edge sports nutrition Speaker: Rick Miller, Associate Director - Specialised Nutrition, Mintel

14:45 Company case study by Vinh Wellness Speaker: TBC

15:15 Title: TBC Speaker: The European Specialist Sport Nutrition Alliance (ESSNA)

15:45 Title: Plant-based ingredients: a sustainable market opportunity Speaker: Minna Hakaoja, Senior Food Industry Consultant, ProVeg International

16:15 Title: Cellular agriculture for sustainable food ingredient production Speaker: Dr. Emilia Nordlund, Research Team Leader, VTT Food Solutions

16:45 Title: New novel ingredients – keeping up with the consumer and science Speaker: Annie-Laure Robin, Regulatory Manager, Leatherhead Food Research

17:15 End of Conference Day 2

Tuesday 3 - Wednesday 4 Dec Fi Conference & Master Classes

Paris, France

Gold Partners

Silver Partner

Snacks & Confectionary Master Class, 14:15 - 16:45Conference Room 613, Hall 6

14:15 Title: TBC Speaker: Aurore de Monclin, Managing Partner, Healthy Marketing Team

14:45 Title: Cocoa & Chocolate flavor - a switch from ‘subconscious/emotional’ to ‘conscious/ analytical’ approach

Speaker: Dr. Ir. Renata Januszewska, Global R&D Sensory Manager, Barry Callebaut

15:15 Title: Why major manufacturers should begin to shun sugar! Speaker: International Confectionary Magazine

15:45 Title: Sustainable chocolate for millennials: value at origin with cocoa provenance claims Speaker: Oliver Nieburg, Sustainable Food & Drink Analyst and Journalist, Lumina Intelligence

16:15 Title: TBC Speaker: TBC

Programme is subject to change

Master Class Partners

Master Classes, Conference Room 613, Hall 6Day 2 Wednesday 04 December

Beverages Master Class, 10:30 - 13:00Conference Room 613, Hall 6,

Session Moderator: Jacob Thundil, Director, Cocofina

10:30 Title: New consumer behaviours and opportunities for innovation in beverages Speaker: Aurore de Monclin, Managing Partner, Healthy Marketing Team

11:00 Title: Healthy innovation in energy drinks Speaker: Robin Lybeck, Managing Director, Celsius Holdings Inc

11:30 Title: Generating superior yeasts for beverage production and using machine learning to understand fermentation aromas Speaker: Prof. Kevin Verstrepen, Director, Center for Microbiology, Leuven Institute for Beer Research

12:00 Title: Artificial Intelligence for targeted NPD from conception to consumption Speaker: Jason Cohen, Founder and CEO, Analytical Flavor Systems, Inc.

12:30 Title: TBC Speaker: Cheryl Walker, Technical Manager, Britvic PLC

13:00 Networking Break

16:45 End of Master Classes Day 2

Refreshments will be served throughout the day

Tuesday 3 - Wednesday 4 Dec Fi Conference & Master Classes

Paris, France

Programme is subject to change

Women's Networking Breakfast Thursday 05 December

Women's Networking Breakfast 08:00 - 11:00Meeting Room 611, Hall 6

08:00 Breakfast and networking

08:45 Welcome address

09:00 Keynote interview: Marie-Pierre Membrives, Founder of Elles Sont Food ! Interviewer: Anne Mullen, Chief Editor, Nature Food

09:20 Coaching /Leadership talk by Jon Poole, Chief Executive of the British Institute of Food Science and Technology and Coach

09:35 Panel discussion: From managers to leaders, how can women move up company ranks? Moderator: Anne Mullen, Nature Food Panelists: - Anne Wagner, President of Proteines France and Corporate Research and Development Director,

Tereos - Jon Poole, Chief Executive of the British Institute of Food Science and Technology - Mecca Ibrahim, Co-founder of the British network Women in Food Industry

10:10 Speaker: Annemarie de Groot-Bakker, Communication Specialist at The Hunger Project Netherlands The Hunger Project is a non-profit organisation whose mission is to eliminate chronic hunger and

poverty through sustainable, grass-root strategies in which women are central.

10:25 Closing remarks from the moderator followed by coffee and networking

Thursday 5 DecemberParis, France

Charity Partner Corporate Partner

In 2019 only 29% of leadership roles are held by women. While 2019 marked the highest percentage of women in top leadership positions, this figure remains far too low. Academic studies have proved however that women could lead differently, and initiatives have sprung up around the world to help women connect and reach top management positions.

The Food and Beverage industry is taking steps to help women reach leadership positions. Fi Europe & Ni 2019 continue the tradition of bringing female and male industry leaders together at Women’s Networking Breakfast to discuss diversity and inclusion in the F&B industry.

Men are welcome to join us and help break the glass ceiling in the food and beverage industry.

Programme is subject to change

Thursday 5 DecemberParis, France

Food Evolution Networking BreakfastThursday 05 December

Food Evolution Networking Breakfast 10:00 - 12:30Fi Conference Discovery Theatre, 7A25, Hall 7

10:00 Doors open and networking

10.30 Welcome address

10:35 Title: Debunking misinformation about food Speaker: Professor Huub Lelieveld, Co-Founder and President of the Global Harmonization Initiative

11:00 Panel discussion with:

- Dr Veslemoy Andersen, Global Harmonization Initiative - Professor Huub Lelieveld, Co-founder and President of the Global Harmonization Initiative - Aris Christodoulou, Co-founder and President of SIGA Care - Nicole Coutrelis, Specialist EU law and International Food Laws and Regulations, Coutrelis & Associés

11:40 Q&A between panel and audience

12:00 Closing remarks

Food scares examples are many. Think of ESB, chlorine-washed chickens, H5N1 aviary influenza or the current debate about the use of pesticides on crops and the environment. These scares, often multiplied by media frenzy, complicate our choice when it comes to buying foods.

As consumers we are increasingly looking for healthy food options that don’t harm our health while respecting our environment. However, the diversity of products, the complexification of labels and the flow of contradictory information makes this choice difficult.

The Food Evolution Breakfast will look at the difficulty consumers face and will highlight some of the solutions proposed by industry and civil society experts. As recent environmental catastrophes in the Amazon bring us to consider the environmental impact of food production, the panel will look at potential ways consumption habits might change in the coming years.